Lebanese Roasted Pumpkin Salad

Salad

Prep Time: 3 5inm Cook Time: 40 min Servings: 6 Source:

Ingredients

Lebanese spice mix

1 teaspoon sweet paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 tablespoon honey

1 cup (100g) walnuts

2 kilogram jap pumpkin, cut into 2.5cm thick wedges

1 large red capsicum (bell pepper) (350g), sliced thickly

1 large red onion (300g), cut into wedges

2 tablespoon olive oil

400 gram canned lentils, drained, rinsed

60 gram watercress

Yoghurt dressing

1/2 cup (140g) greek-style yoghurt

1/4 cup (60ml) olive oil

1 tablespoon finely grated lemon rind

1/4 cup (60ml) lemon juice

1 tablespoon honey

Description

Looking for delicious and healthy vegetarian dinner ideas? Then don't go past this wholesome Lebanese roasted pumpkin salad - a tasty and nutritious crowd-pleasing dish!

Directions

Preheat oven to 200°C. Line three oven trays with baking paper.

Make lebanese spice mix: Combine ingredients in a small bowl.

Bring honey to the boil in a small frypan over medium heat. Add walnuts and 1 teaspoon spice mix; toss gently to coat. Transfer to a tray; set aside to cool.

Place pumpkin on a tray and capsicum and onion on remaining tray. Drizzle with 2 tablespoons oil and remaining spice mix; toss to coat. Bake for 30 minutes or until capsicum and onion are tender; remove from oven.

Meanwhile, make yoghurt dressing: Combine ingredients in a small bowl; season to taste.

Serve roasted vegetables with lentils, watercress, nuts and yoghurt dressing.

Notes

Make extra spice mix and store in an airtight container for up to 1 month.